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I was sitting at my mother’s house, trying to figure out what to make for a family dinner when my mom posed this exact question. I looked up from the cookbook I was flipping through for inspiration, raised an eyebrow and responded with, “I can’t imagine saying no to that question.” Somehow, my mom had knowledge of a corn pudding that is both silky smooth in texture, balanced between a savory base and bursts of sweetness, and so satisfyingly good that each bite leaves you feeling warmed from the inside. It seems like an exaggeration, sure, but then you haven’t tried this corn pudding, YET!

The recipe is based off The Barefoot Contessa Sagaponack Corn Pudding recipe but has been tweaked over the years by my own mother.

In a saute pan add butter and allow to melt over medium heat. Add jalapenos and saute for about two minutes. Turn heat up to medium-high and add corn and onion. Saute entire mixture for about 4 minutes. Remove from heat and allow to cool slightly.

Add eggs, milk, and half and half in a large bowl and whisk together until combined. Slowly add in the cornmeal and ricotta. Mix well. Next, add in basil, sugar, salt and pepper. Finally, add in corn mixture and approximately 6 ounces of the Tillamook Cheese. Pour mixture into the prepared pan and sprinkle remaining cheese on top. Fill a larger baking pan half way with water. Place the baking pan containing corn pudding mixture into the water bath. Place into oven and bake for about 45 minutes or until the top has browned and a toothpick placed in the middle of the pudding comes out clean.

You will want to eat the pudding immediately, while it’s still warm. Enjoy!